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首页> Journal of food science and technology> Fourier transform infrared spectroscopy (FTIR) analysis, chlorophyll content and antioxidant properties of native and defatted foliage of green leafy vegetables.

Fourier transform infrared spectroscopy (FTIR) analysis, chlorophyll content and antioxidant properties of native and defatted foliage of green leafy vegetables.

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作者： S,Sravan Kumar ^[1] ; P,Manoj ^[1] ; P,Giridhar ^[1]

作者单位： Plant Cell Biotechnology Department, Council of Scientific and Industrial Research-Central Food Technological Research Institute, Mysore, 570 020 India. ^[1]

关键词 Antioxidant properties FTIR Flavonoids Leafy vegetables Phenolics

DOI 10.1007/s13197-015-1959-0

PMID 26604386

发布时间 2022-04-08

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